Need a true showstopper for your next party? This banana split cake recipe is as delicious as it is gorgeous, and best of all, it's so easy to make!
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Why You'll Love This Banana Split Dessert
This started as an over-the-top version of the same cake I made for my daughter's birthday, and it's crazy easy thanks to a cake mix hack. I made a fluffy banana whipped cream to fill between the layers, along with chopped bananas and strawberries.
Frosting a whole layer cake always feels intimidating to me (and I won't stop fussing until it's perfectly smooth), so I went with chocolate ganache instead. It's an almost foolproof option that also gives that gorgeous "hot fudge" look. Finish it off with banana whipped cream and maraschino cherries, and you've got a showstopper that tastes just as good as it looks. Here's why this cake is a total winner:
- Easy cake hack
- Great for parties
- Classic flavor
- Simple ganache
Ingredient Information and Substitutions
- Strawberry cake mix- Forms the flavor base of the cake. If unavailable, use a plain cake mix and swap the water for strawberry puree instead.
- Instant banana pudding mix- Adds banana flavor to both the cake and the whipped cream filling.
- Eggs- Help bind the cake batter together.
- Vegetable oil- Adds moisture to the cake. Vegetable oil works as a substitute.
- Heavy cream- Adds richness to the banana whipped cream and the chocolate ganache.
- Confectioners' sugar- Sweetens the banana whipped cream.
- Dark chocolate chips- Form the base of the ganache. Semi-sweet chocolate chips can substitute for a slightly sweeter ganache.
- Banana- Adds classic banana split flavor and texture between the cake layers.
- Strawberries- Add fresh, fruity flavor and color between the layers.
- Maraschino cherries- Top off the cake for that classic banana split finish.
How To Make Banana Split Cake
Step 1- Prep the pans.
Preheat the oven to 325 degrees F and line the bottoms of two 9-inch round cake pans with parchment paper. Spray the pans with cooking spray.
Step 2- Make the cake batter.
In a large mixing bowl, combine the cake mix, eggs, pudding mix, oil, and water. Beat until just combined.
Step 3- Bake the cakes.
Split the batter between the two pans and bake for about 30 minutes, until a toothpick inserted into the center comes out clean. Cool completely.
Step 4- Make the banana whipped cream.
Whip the heavy cream on high until it starts to thicken, then add the reserved banana pudding mix and confectioners' sugar. Whip until it forms fluffy peaks, being careful not to over-whip.
Step 5- Make the chocolate ganache.
Place the chocolate chips in a heat-safe bowl. Heat the cream in a small pot while whisking, until just before it simmers. Then, pour the cream over the chips, let sit for 5 minutes, and whisk until smooth.
Step 6- Assemble the first layer.
Once the cakes have cooled, place the first layer on your cake platter and spread half the banana whipped cream evenly on top.
Step 7- Add the fruit.
Sprinkle the sliced bananas and strawberries over the whipped cream and gently press them in.
Step 8- Stack and glaze.
Place the second cake layer on top, then pour the chocolate ganache over the center and use an offset spatula to carefully push drips over the sides.
Step 9- Finish and serve.
Pipe dollops of banana whipped cream around the edges and one in the center, then top each with a maraschino cherry.
Frequently Asked Questions
No, a hand mixer works just as well, though it may take a bit longer to reach fluffy peaks.
Pop the bowl in the microwave for about 20 seconds, then stir again until smooth.
Yes, the cake layers can be baked and stored ahead of time. Wait to make the whipped cream and ganache until you're ready to assemble and serve.
Tips For Making Cake Banana Split
- Trace the bottom of your cake pan onto parchment paper, then cut it to size for an easy, perfectly fitted liner.
- Check the cakes a few minutes early, since baking times can vary slightly depending on your oven.
- If your ganache is too thin, let it sit for 5 to 10 minutes to thicken. If it's too thick to pour, just spread it on top instead.
- Pipe the whipped cream rather than dolloping it with a spoon. Trace the edge of the bottom layer first, then fill in the center for the cleanest look.
- If you don't have a piping bag, a sandwich bag with the corner snipped off works just as well.
- Take your time with the ganache drips, using an offset spatula to control how far they run down the sides.
- Ingredients to prep ahead- Slice the strawberries and bake the cake layers up to a day in advance.
- Leftovers and storage- Store covered in the refrigerator for up to 3 days.
What To Serve With This Recipe For Banana Split Cake
I love pairing this cake with a few other easy, sweet treats to round out a dessert spread. Here are some of my favorite pairings:
- Rolo Pretzel Bites
- Salted Cranberry and Pistachio Bark
- Chocolate Mousse Cups
- Chocolate Cheesecake Stuffed Strawberries Recipe
Other Cake Mix Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Banana Split Cake Recipe
Equipment
- 1 piping bag
- 1 Spatula
Ingredients
For the cake:
- Cooking spray
- 1 strawberry cake mix I like Duncan Hines Signature Strawberry Supreme Cake Mix
- 3.7 ounces Instant Banana Pudding 2 small packages- reserve 2 Tablespoons for the Banana Whipped Cream
- 5 large eggs
- ¾ cup vegetable oil
- 1 cup warm water
For the Banana Whipped Cream
- 2 cups heavy cream
- 2 Tablespoon Instant Banana Pudding reserved from the ones used in the cake
- 2 Tablespoon confectioner's sugar
For the Chocolate Ganache
- ¾ cup heavy cream
- 1 cup dark chocolate chips
Andplusalso:
- 1 banana halved legnth-wise and sliced
- 8-10 Strawberries halved and then sliced
- 9 Maraschino cherries for topping
Instructions
- Preheat the oven to 325 degrees F and line the bottom of two 9 inch round cake pans with parchment. Spray the pans with cooking spray and set aside.
- In a large mixing bowl, combine the cake mix, eggs, pudding mixes, oil and water. Beat until just combined.
- Split the batter between the two pans and bake for around 30 minutes (begin checking it around 25 minutes).
- Once the cakes have cooled, remove the first layer from the pan, onto your cake platter.
- Next, spread half of the banana whipped cream (recipe below) onto the cake in an even layer (I find it easiest to pipe it around the edge of the first layer and then fill it in).
- Sprinkle the sliced bananas and strawberries atop the banana whipped cream and use your hands (or a clean spatula) to gently press them into the whipped filling a bit.
- Put a little more whipped cream on top of the fruit to help adhere the second layer. Place the second layer onto your first layer.
- Carefully pour the chocolate ganache (recipe below) onto the center of the cake and carefully use an off-set spatula to push "drips" of ganache over the sides of the cake-take your time to get the look you want.
- Pipe dollops of banana whipped cream in rosettes around the edges of the cake and one in the middle and place maraschino cherries onto each dollop.
- Refrigerate until serving.
Whipped Cream Topping:
- Place the pint of heavy cream into the mixer with a whisk attachment and begin mixing on high.
- As it starts to thicken, add the reserves banana pudding mix and sugar.
- Whip until it forms nice fluffy peaks (try not to over-whip it) and pipe onto the cake as per the above directions.
Chocolate Ganache:
- Place the chocolate chips into a heat-safe bowl and set aside.
- Heat the heavy cream in a small pot over medium heat, whisking often to prevent scalding.
- After around 5-10 minutes, just before the heavy cream starts simmering, remove it from the heat and pour it into the bowl of chocolate chips.
- Let it sit for 5 minutes and then carefully whisk it until it combines and turns into a smooth chocolate ganache.
Video
Notes
- Trace the bottom of your cake pan onto parchment paper, then cut it to size for an easy, perfectly fitted liner.
- Check the cakes a few minutes early, since baking times can vary slightly depending on your oven.
- If your ganache is too thin, let it sit for 5 to 10 minutes to thicken. If it's too thick to pour, just spread it on top instead.
- Pipe the whipped cream rather than dolloping it with a spoon. Trace the edge of the bottom layer first, then fill in the center for the cleanest look.
- If you don't have a piping bag, a sandwich bag with the corner snipped off works just as well.
- Take your time with the ganache drips, using an offset spatula to control how far they run down the sides.
- Ingredients to prep ahead- Slice the strawberries and bake the cake layers up to a day in advance.
- Leftovers and storage- Store covered in the refrigerator for up to 3 days.
Karly says
Jessy says